Ingredients:
1/2 cup gingersnap crumbs 4 packets 8-ounce cream cheese 1/2 cup sugar 1/3 cup flour 2 teaspoons cinnamon 1 teaspoon nutmeg 1 teaspoon ground cloves 1/4 teaspoon spices pinch of salt 6 eggs 1 teaspoon vanilla 2 cups pureed pumpkin 1 cup whipped cream
Directions:
- Butter a cheesecake pan, sprinkle the bottom and edges with gingersnap crumbs, then chill.
- Preheat oven to 325 degrees.
- Beat cream cheese until fluffy.
- Add sugar, flour and spices.
- Add eggs, one at a time.
- Add vanilla.
- Fold in pumpkin puree.
- Pour into pan.
- Bake for 1 1/2 hours at 325 degrees.
- Turn oven off and open door for 30 minutes.
- Leave cheesecake in the pan, let cool and chill overnight.
- Remove sides of the pan the next day, garnish with fresh whipped cream and enjoy!
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